Mascarpone ice cream with an ice cream maker, perfect as the base for tiramisu. Today I’ll explain how to make mascarpone ice cream with an ice cream maker, as good as the ones from a gelato shop, creamy and full of flavor just like white chocolate ice cream, dark chocolate ice cream, stracciatella ice cream and all the other gelatos I’ve made so far, with or without a machine. Mascarpone ice cream is very simple to make, it requires few but specific ingredients and for ice cream lovers it’s a real treat. To make true artisan ice cream with an ice cream maker, however, you’ll need some tricks and certain indispensable ingredients, such as locust bean gum (carob seed flour), which is a thickener, powdered milk which makes the ice cream velvety, and dextrose, a sugar that lowers the freezing point, keeps the ice cream soft and also prevents annoying ice crystals. Now let’s go to the kitchen: I’ll explain step by step how to make this very creamy mascarpone ice cream, perfect also for tiramisu-flavored ice cream. But first, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make mascarpone ice cream
- 2 1/2 cups whole milk
- 2/3 cup granulated sugar (sucrose – common sugar)
- 7 fl oz heavy cream (double cream)
- 5 tbsp dextrose
- 7 oz mascarpone (≈ 7 oz (about 3/4 cup))
- 6 1/2 tbsp whole milk powder
- 2 egg yolks
- 1 1/2 tsp locust bean gum (carob seed flour)
- 1/8 tsp salt (a pinch)
- 2 tbsp Marsala (or Strega liqueur)
Tools
- Ice cream maker
- Bowl
- Thermometer
- Hand whisk
Preparation of mascarpone ice cream
To make the mascarpone ice cream, beat the egg yolks with the sugar. Mix the milk and cream and bring to a temperature of 185°F, then remove from heat.
While whisking, pour the yolks onto the warm liquids, then add the other powders previously mixed together. Return everything to the heat to 185°F for a couple of minutes. (At this point the yolks are pasteurized).
To cool the mixture quickly, work it 5 minutes with an immersion blender, then add the mascarpone and mix for a few more minutes. Place the prepared mixture in the refrigerator to mature for at least 4 hours, but if possible wait 12 hours.
After resting, whisk the now-cold mixture, pour it into the ice cream maker and wait for the machine to reach the proper churning. Starting from a cold base, churning will take less time. For a good result, it’s ideal to use a compressor ice cream maker, because an insulated (accumulator) machine, especially on hot days, cannot maintain the proper temperature to make good ice cream. Accumulator machines also allow only one flavor at a time and the bowls must be kept in the freezer for at least 24 hours before reuse.
Usually the churning time for a cold base is 35–40 minutes, depending on the size of your ice cream maker; if needed, divide the mixture in two and churn one half first, then the other.
Homemade mascarpone ice cream is ready to enjoy, perhaps with a dusting of cocoa.
Storage and tips
The mascarpone ice cream keeps very well in the freezer, sealed in its container. Unfortunately after many hours in the freezer it will become a bit compact: the ideal serving temperature for ice cream is about -9°C to -11°C (about 16°F–12°F), while our freezers reach around -18°C to -20°C (about 0°F to -4°F). So before serving, let it sit at room temperature for 10 minutes to soften and then stir again with a spoon to rewhip.
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